The Cambria freeman. [volume] (Ebensburg, Pa.) 1867-1938, 1887-02-11
FARM AND HOUSEHOLD.

with common table salt.
Rub oiled furniture with a wooden
cloth saturated With oil.
Stains on wood can be removed with
strong vinegar OF salts of lemon.
Leather chair seats may be revived by
rubbing shem with well-beaten white of
egg.
Sandpaper will whiten ivory knife
hardles that may have become yellow
with age.
White paint that has become discolor-
ed may be nicely cleaned by using lit
tie whiting in the water for washing.
A brilliant black varnish for iron
stoves and ireplsces is made by stirring
ivory black into ordinary shellac var
uish.
A good cement for china is ordinary
carriage varnish, If you put together
neatly the fracture will be hardly per-
ceptible, and is not affected by water.
Galvanized iron pals are not desiIs-
BILE receptscles for drinking water. The
zinc coating is quickly affected by ;he
water, forming poisonous oxide of zinc.
Tor cleaning brass belonging to ma
hogany furniture use either powdered
whiting or scraped rotten-stone, mixed
with sweet oil, and rub on with a cha
mois skin.
A window open slight distance both
top and bottom, and a chimney draught
also open, are the only sure ways of
keeping pure air in a sleeping room
whore doors are closed.
Vinegar is better than ice for keeping
fsh. By putting a little vinegar on the
fish it will keep perfectly we'll even in
very hot weather Fish is often i'm
proved in flavor under this treatment.
To prevent polished steel from Iusting
after cleaning, and when not in use,
take a cloth, with a very little sweet oil
on it, and wipe the articles over so as TO
slightly but evenly oil the surface.
Iron rust is readily removed by equal
parts of common salt and cream tartar
moistened with water and applied to the
stained spots aud placed in the sunshine.
Moisten AS it becomes dry for two or
three hours.
To make nut cake, take three eggs,
one and one-half cup of butter, onehalf
cup of mix, two and One-half cups of
-four, one ard one half teaspoonfuls IF
baking-powder, one cup of the meats of
any kind of nuts.
The following is recommended as one
one of the best cures for a cold One
ounce paregoric, one ounce spirits cam
phOr, two ounces castor oil, and three
ounces of molasses. Shake we'll and
take tables oOOnful three times day.
Those who grow orchard grass should
remember that it is very early. II should
be cut OF eaten before the seed-stalk be-
comes hard. Thus treated it can be cut
oftener than any other grass, and when
well seeded on rich ground will make an
astonishing amount of feed per acre.
The following Sill give satisfaction
for cleaning cloth Take half an Ourc-
each of glycerine, alchOhOl and sulphu--
ric ether, two ounces of aqua ammonia,
half an ounce of powdered CASTLE soap,
and add water enough to make one quart
OF the mixture. Use with brush or
sponge, and rinse with pure water.
Stuffed potatoes Choose some large
potatoes, peel them. cut a small piece off
the top of each, and scoop them out care
fully with a knife and fill them with
sausage meat replace the Top pieces.
Grease a baking pan with butter and lay
the potatoes side by side in it, with
little lump of butter between each :;
bake them in a hot oven.
A very delightful and essilyIpIepared
dessert is one Of bananas aud whipped
cream. Cut the bananas into small
slices, and over this pour cream, beaten
till it is very stiff. Do not sweeten the
cream until after it is whipped, and then
use the pulverized sugar. Always fla
VOr with a little sherry or brandy. Five
bananas and a pint of cream makes an
ample dessert for six people. Serve IN
cOlOred dish if possible. If one has no
servant make this just before going TO
the table, and set aside on the ice {;
otherwise, do not let your cook begin it
until after you are seated at the table.
To make snowflake cake take one cup
Of butter, three cups of powdered sugar,
one gill (half cup) of sweet milk, four
cups Of -four and the whites of nine eggs.
Mash fine enough soda to make one level
teaspOOnful, and add it to the flour /;
also, add three scant teaspOonfuls of
cream of tartar. Sift three times
Cream the butter, add the sugar gradu-
ally, then the milk, next the -four, and
last, the whites of the eggs beaten to a
stiff frOth. If the cake seems too stiff
TO beat easily use part of the whites.
putting in alternately spoonful of flour
and little of the whites, but re serving
the greater part to add after the flour is
all in and thoroughly beaten, as it des-
troys the lightness of eggs TO stir the
cake much after they are in. Bake in
layers and use any filling desired.
We would educate the girls in such a
way that they can step beyond the walls
Of their homes and make themselves
useful. They should be made familiar
with horticulture in all its Departments {;
bee keeping can be made very profitable (;
the care and rearing of poultry are with
in their scope, and scores Of other useful
accomplishments which women educa-
tad in all fhaGa tbiuga ca1 aorv or<.,--k